Teresa's Recipes
Jicama and Mango Salad with Chili Lime Dressing
Experience a vibrant burst of tropical flavor with this Jicama and Mango Salad. The heart of the dish lies in the harmonious blend of the crunchy water chestnut-like texture of jicama, and the sweet and tangy zest of mango. Tossed together with a colorful array of fresh vegetables and drizzled with a homemade chili lime dressing, this salad is a refreshing delight. Originating from Mexican cuisine, this salad is a celebration of textures and flavors, making it a perfect accompaniment to summer barbecues or a light, standalone meal.
Ingredients
- 1 medium, peeled and julienned Jicama
- 2 ripe, peeled and diced Mango
- 1, seeded and diced Red bell pepper
- 1, peeled and diced Cucumber
- 1 small, thinly sliced Red onion
- 1/2 cup, finely chopped Fresh cilantro
- 1/4 cup, freshly squeezed Lime juice
- 2 tablespoons Honey
- 1/2 teaspoon Salt
- 1 teaspoon Chili powder
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Calories: 150
- Fat: 1g
- Carbs: 37g
- Protein: 3g
- Sodium: 300mg
- Sugar: 25g
Instructions
- In a large bowl, combine the jicama, mango, red bell pepper, cucumber, red onion, and fresh cilantro.
- To prepare the dressing, in a separate small bowl, whisk together the freshly squeezed lime juice, honey, salt, and chili powder until well blended.
- Drizzle the homemade chili lime dressing over the salad ingredients in the large bowl.
- Toss the salad gently until all the ingredients are well coated with the dressing.
- Refrigerate the salad for at least 30 minutes. This allows the flavors to meld together and intensify, creating a more flavorful salad.
- Serve the salad chilled. It's a perfect side dish for grilled meats or fish, or it can be enjoyed as a light and refreshing meal on its own.
Tips
- Choosing a ripe mango is key to the flavor of this salad. The mango should give slightly when pressed and have a sweet aroma.
- For a variation, you can add grilled shrimp or chicken for a protein boost.
- Since this salad is best served chilled, it is a perfect make-ahead dish for summer picnics or barbecues.